Slow cooker stuffed marrow

    Slow cooker stuffed marrow


    18 people made this

    About this recipe: The stuffing is made with sausagemeat but you could easily use beef mince. Finally...a recipe for anyone who doesn't want to use their oven during those (rare) warm summer evenings!

    Serves: 4 

    • 2 marrows or large courgettes, trimmed and halved lengthways
    • 4 ripe tomatoes, cored
    • 4 tablespoons olive oil
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon crushed garlic
    • 4 fresh basil leaves
    • 1 teaspoon dried mixed herbs
    • 1 teaspoon sugar
    • 3 tablespoons olive oil
    • 1 onion, diced
    • 450g sausagemeat
    • 20g grated Parmesan cheese
    • 20g grated mozzarella cheese

    Prep:30min  ›  Cook:6hr  ›  Ready in:6hr30min 

    1. Scoop out flesh from the marrow or courgette halves, leaving shells about 1cm thick. (Use the flesh for soup).
    2. Place tomatoes, olive oil, salt, black pepper, garlic, basil leaves, dried herbs and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
    3. Heat 3 tablespoons olive oil in a large frying pan over medium heat; cook and stir onion until soft, about 5 minutes. Add sausagemeat and cook, stirring often, until browned, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
    4. Place hollowed-out marrow or courgette shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over the top. Cover and cook on High until cheese has melted, about 10 more minutes.
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    Reviews in English (6)


    Slow Cooker Stuffed Zucchini Haiku: "The timing's way off! Would've been a 5-star meal, but most of it charred." So I followed this recipe exactly, but was skittish of 6 hrs. on high, so I went w/ the low setting - it smelled amazing most of the day and at around the 5 hr. mark, took on a burning-pizza-aroma. Ugh! The zucchini was burnt in most places to the bottom of the crockpot, and spots of the sausage on top were crunchified. Funny thing is though, it tasted really awesome, but just shouldn't have been in nearly that long. My husband said the picture that I took of it looked like doodie, but I had to post it anyway (the 1 of the 4 zucchini boats that I was able to yank out w/o losing burny bits at the bottom.) I'll gladly make it again, but probably opt to stick it in the oven instead.  -  25 Sep 2012  (Review from Allrecipes US | Canada)


    I had a huge fat zuchinni purchased from our local farmers market that worked fabulous for this recipe. I made the meat sauce the night before. Stuffed the zuchinni, put a little layer of meat sauce in bottom of crock, put in the stuffed zuchinni and cooked on low for 6 hours. I just realized as I am typing this, I forgot the cheese. Would have been better I,m sure - but did not need it. FABULOUS!  -  13 Jul 2015  (Review from Allrecipes US | Canada)


    - Rated on  -  13 Mar 2016  (Review from Allrecipes US | Canada)

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